As my patisserie challenge continues I discover more and more types of short pastry. It’s funny how a small twist can change the final result. I made a pastry that the French call Pate Brissee Fondante, a soft sort pastry, and, oh my, it’s wonderful! It’s a bit salty (which I absolutely love) and very crumbly. It’s perfect for filled tarts, you just have to make sure to give it a bit more time to set nicely and become crispy at the bottom. Combine that with berries and pistachios in the filling and you will get a wonderful tart (and before you will fully appreciate the taste it will be gone…).
Berries and pistachio tart
by Christophe Felder
Soft short pastry:
- 185 g of butter,
- 25 ml warm milk (around 35-40 C),
- 1 egg yolk,
- 1 tsp salt,
- 1 tsp sugar,
- 250 g flour.
- Beat the butter in a mixer until it softens (paddle attachment works best).
- Add warm milk and egg yolk. (Note: Milk has to be warm, otherwise it won’t combine with butter)
- Add salt and sugar. Beat until smooth.
- Add the flour and beat until you get a smooth dough.
- Wrap in foil an chill for 2 hours.
- 3 eggs,
- 25 g ground almonds,
- 100 g sugar,
- 150 ml heavy cream,
- 30 g unsalted pistachios,
- 25 g melted butter,
- 1/2 tbsp sherry or other fruity liquor,
- 1/2 tbsp flour,
- 200 g berries (Note: I used a mix of blueberries and raspberries),
- powdered sugar to sprinkle on top.
- Whisk all the ingredients (except for the berries and powdered sugar) together until fully incorporated (and sugar is dissolved).
Assemble the tart:
- Preheat the oven to 180C.
- On a floured surface roll out the chilled short pastry dough to about 3 mm thick.
- Transfer to the 24 cm tart pan and trim the excess dough.
- Prick the bottom of the tart with a small knife.
- Spread the berries and pour in the filling.
- Bake in the bottom 1/3 of the oven for 40 minutes or until fully set and lightly browned.
- Cool completely and sift with the confectionery sugar.